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Kosher Beef Wellington


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Kosher Beef Wellington


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Kosher Beef Wellington

I made this beef wellington in individual pouches and instead of the usual pate I made a vegan pate that worked beautifully. You can use any tender cut of meat that is thick enough so that it won't over cook, you want the middle to be pink.


  • Prep Time : 25 min
  • Cook Time : 20 min
  • Ready Time : 45 min


4 Servings


  • 4 (6-ounce) thickly cut beef steaks (try London broil or mignon steaks))
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 tablespoons minced shallots
  • 1/2 teaspoon minced garlic
  • 10 ounces cremini mushrooms, wiped clean, stemmed, and finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • 1 tablespoon fresh thyme
  • 2 1/2 tablespoons dry white wine
  • 1/2 cup vegan pate
  • 1 pound puff pastry
  • 2 egg whites


Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

Heat 1 tablespoon of the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.

Bring pan back over high heat and add other tablespoon of oil.  Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, and thyme reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.

Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.

Spread one-quarter of the mushroom duxelles on top of each filet and top each with large spoonful of the pate. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.

Remove from the oven and let rest for 10 minutes before serving.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




5 Responses to Kosher Beef Wellington

  1. avatar says: Abby

    um… what’s the point of a vegan pate in a meat based dish?

    • Just to keep it a little leaner. I didn’t think chopped liver would work as well and I don’t really like it, and it is not easy to find kosher pate, so it just made more sense for me.

  2. avatar says: Ari Ross

    Looks like a great take on a classic. Question on the cut of meat – the recipe calls for beef steaks, but unless you somehow “roll” the steak before placing it on the puff pastry, how do you get the height on the wellington in the picture? A steak is very flat – do you roll it?

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